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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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|
Violation:
After maintenance and disinfection, the actual free halogen residual level before putting the tanks back in service was not documented. It was recorded that less than 5 ppm was achieved. The maintenance for six of the eight potable water tanks was done in November and December 2017.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Disinfection after Repairs and Maintenance
|
|
Violation:
Staff was not documenting the disinfection procedures done during repairs in the potable water system; they explained they do 2 to 3 repairs per month. One example was the pipe changed on deck 1 around 19 March. Staff stated that they use a chlorine solution of 200 ppm minimum, but could not explain the contact time and other details.
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|
Recommendation:
Document the disinfection procedures for jobs done in the potable water system.
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Item No.:
07
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Site:
Potable Water-Disinfection after Repairs and Maintenance
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|
Violation:
Staff was not documenting the disinfection procedures done during repairs in the potable water system; they explained they do 2 to 3 repairs per month. One example was the pipe changed on deck 1 around 19 March. Staff stated that they use a chlorine solution of 200 ppm minimum, but could not explain the contact time and other details.
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|
Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
The AGE log for the 5-15 February voyage had an end date of 14 February. It was unclear if there were any cases that needed to be reported during the time gap from 14 February until the time the voyage ended on 15 February.
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|
Recommendation:
Ensure that there are not gaps in time in the electronic medical records, which can prevent cases to be reported.
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Item No.:
08
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|
Site:
Potable Water-Deck A Crew Laundry
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|
Violation:
The backflow prevention devices of all eight wash machines were either corroded or with their vents blocked.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Main Pool Turnover Rate
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|
Violation:
The main pool was an interactive RWF since it also had a waterfall. The calculated turnover rate was 144 minutes, which was above the maximum of 120 minutes for this type of RWF.
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Reagents for Chlorine Tests
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|
Violation:
Staff was using the reagents meant for low range tests for the high range tests because they had no high range reagents onboard. Staff stated that they ordered the needed reagents and were expecting them to arrive the day of the inspection. Staff needed the high range reagents for tests in the spa pool and whirlpools. Tests between the inspector's test kit with correct reagents and staff's test kit with incorrect reagents were different when testing was performed simultaneously.
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|
Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Infinity Pool Shepherd?s Hook
|
|
Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.
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|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Opening Calibration
|
|
Violation:
Staff performed calibration before opening around 4 hours before opening every single day for all RWFs. There were several documented instances where manual readings had to be made constantly after opening.
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|
Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Minimum Chlorine Levels
|
|
Violation:
Main Pool - Charts documented chlorine levels of less than 2 ppm in the RWF while open to bathers at least 6 times in March. Specifically: (1) approximately 1.5 hours on 9 March, (2) approximately 4 hours on 15 March, (3) approximately 5 hours on 16 March, (4) approximately 4 hours on 19 March, (5) approximately 4 hours on 25 March, and (6) approximately 1.5 hours on 26 March.
Infinity Pool - Charts documented chlorine levels of less than 1 ppm in the RWF while open to bathers at least 2 times in March. Specifically: (1) approximately 5 hours on 15 March and (2) approximately 1.5 hours on 20 March.
Infinity Jacuzzi - Charts documented chlorine levels of less than 3 ppm in the RWF while open to bathers on 23 March for approximately 2 hours.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
35
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|
Site:
Galley-Deck 7 World Cafe Dishwash
|
|
Violation:
The hood type glasswash drain splashed water onto the deck when the machine drained between the wash and final rise cycles. This caused water to pool on the deck. The area was in operation.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
22
|
|
Site:
Galley-Deck 7 World Cafe Dishwash
|
|
Violation:
The rack type conveyor dishwash was leaking water, which pooled on the deck.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
35
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|
Site:
Galley-Deck 7 World Cafe Dishwash
|
|
Violation:
The rack type conveyor dishwash was leaking water, which pooled on the deck.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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|
|
Item No.:
20
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|
Site:
Bar-Deck 7 Wintergarden
|
|
Violation:
The large copper coffee machine had two slotted screws, which were soiled. In addition, the group screen was soiled with coffee debris, as well as brown debris. It was reported that the screen was stainless steel; however, it appeared to have rusted. Crew reported that there were no copper food contact surfaces, but the inspector was unable to confirm this. The area was not in service and was previously cleaned the night before. Crew began cleaning the area.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
26
|
|
Site:
Bar-Deck 7 Wintergarden
|
|
Violation:
The large copper coffee machine had two slotted screws, which were soiled. In addition, the group screen was soiled with coffee debris, as well as brown debris. It was reported that the screen was stainless steel; however, it appeared to have rusted. Crew reported that there were no copper food contact surfaces, but the inspector was unable to confirm this. The area was not in service and was previously cleaned the night before. Crew began cleaning the area.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
21
|
|
Site:
Bar-Deck 7 Wintergarden
|
|
Violation:
The copper espresso machine was difficult to clean. It was counter-mounted and crew reported they did not take apart the machine to clean in the technical areas; however, there were small gaps around parts of the machine and decorative holes, which exposed the technical areas. In addition, there were areas that had turned green and had a white material that bubbled and had hardened. This appeared to have been from corrosion or oxidation.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
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Item No.:
18
|
|
Site:
Galley-Deck 7 Mamsen's
|
|
Violation:
In an undercounter refrigerator, a tray of smoked salmon rose was stored over a tray of previously cooked shrimp. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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|
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Item No.:
*
|
|
Site:
Galley-Deck 7 Mamsen's
|
|
Violation:
The raised convection oven was placed in a position that was very difficult to reach which caused safety concerns. The placement of the machine and the manner in which the door opened created an environment where crew could easily burn themselves during normal operations. Crew gave differing information about the frequency of the machine's use. Crew explained there was a large metal tool that they used in order to retrieve food from the oven without burning themselves; however, crew were unable to locate the tool for inspection.
|
|
Recommendation:
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 2 Port Aft Waiter Station
|
|
Violation:
The wine refrigerator was soiled and in disrepair. Shelving was not properly attached and was laying directly on wine bottles. Shelving was soiled with dark debris. Pieces of the shelf wheel runners were stored on the bottom of the machine. There was a dark brown debris along the junctures of the sides and back of the machine, and at the junctures of the side of the machine and bottom of the machine and in the corners. There was a large ice block along the back, lower area of the machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
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Item No.:
27
|
|
Site:
Dining Room-Deck 2 Port Aft Waiter Station
|
|
Violation:
The wine refrigerator was soiled and in disrepair. Shelving was not properly attached and was laying directly on wine bottles. Shelving was soiled with dark debris. Pieces of the shelf wheel runners were stored on the bottom of the machine. There was a dark brown debris along the junctures of the sides and back of the machine, and at the junctures of the side of the machine and bottom of the machine and in the corners. There was a large ice block along the back, lower area of the machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 1 Ice Machines
|
|
Violation:
White debris was on the left ice scoop in the right ice machine. There was no ice in the left side of the bin partition; however, there was crushed ice to the right of the partition.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 1 Dishwash
|
|
Violation:
The far right pre-rinse nozzle of the flight type warewash machine was blocked with debris, which prevented the nozzle from spraying and effective fan-like pattern.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 1 Hot Galley
|
|
Violation:
Inside the undercounter refrigerator, a metal tray with a plastic lid containing individual sealed portions of ground beef hamburger patties was stored over a metal tray with a plastic lid of raw shrimp. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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|
|
Item No.:
24
|
|
Site:
Galley-Deck 1 Potwash
|
|
Violation:
Crew reported they were using the sanitizing compartment of the 3-compartment sink. There were no pans in the sink at the time of the inspection, but there was a pan to the right of the sanitizing sink on the clean landing. Crew responded to the inspector that the minimum temperature for sanitizing with hot water was 171F; however, the inspector measured 168F with two sensitive tip thermometers. Crew reported all pans would also be sanitized in the mechanical potwash. The potwash was in use with pans, and the inspector obtained the proper measurement at the plate surface.
|
|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 1 Room Service
|
|
Violation:
There was floating debris resembling coffee grounds in the sanitizing bucket. It was removed.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 1 Room Service Office
|
|
Violation:
There was one live small fly.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 1 Men's Toilet
|
|
Violation:
The men's toilet was reported to be out of service at 0800. Senior officers confirmed that a call was placed; however, there was no written work order. The toilet bowl was soiled inside. The time of inspection was 1050. Crew were able to use a toilet one deck below.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 1 Women's Toilet
|
|
Violation:
The soap in the women's room was extremely runny and appeared to have been watered down. By the time of the inspection of the toilet room, the inspector had washed her hands multiple times in various food areas, and the soap at this location was clearly thinner than at other sinks. Crew brought the source soap to the toilet room. When both were poured, the supplied soap was clearly much thinner than the source soap. Crew members acknowledged the discrepancy.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 1 Kitchen Table
|
|
Violation:
There was one live fly. The area was not in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
30
|
|
Site:
Dining Room-Deck 1 Kitchen Table
|
|
Violation:
There were facial tissues supplied at the Chef's handwash station as well as the guest handwash station. There were no paper towels. At the chef's handwash station, there was a box of gloves in the paper towel supply. Crew reported that the dispensers were not correct for their paper towels. Crew reported that the Chef could use the galley handwash station during operations. There were two paths to galley handwash stations, each having a door with a handle. Crew gave conflicting accounts regarding which door would be left open during such operations. The area was not in operation at the time of inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Deck 1 Kitchen Table
|
|
Violation:
Crew reported that during operations, guests were able to stand next to the Chef's cooking station; however, there was no sneeze guard or other protection between the guests and the cooking area. The area was not in operation at the time of inspection.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
|
Item No.:
19
|
|
Site:
Galley-Walk-In 1.1.10
|
|
Violation:
Two previously cleaned apples had visible sticker residue on them. They were removed for cleaning.
|
|
Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
|
|
|
Item No.:
16
|
|
Site:
Galley-Wold Cafe Pastry Station
|
|
Violation:
The time control plan stated that on embarkation day, time control occurred from 1100-1500. At 1100, a tray of red current shots had time control labels stating 1045-1445. This was the time used on port days. The inspector measured the temperature of 42F, which was within the margin of error of her sensitive tip thermometer. The label was corrected.
|
|
Recommendation:
Follow the time control plan.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Manfredi's Coffee Station
|
|
Violation:
The backflow preventer for the espresso machine in the technical space was soiled, but the vents were not blocked. A potable water line was also soiled with black debris. Crew began cleaning the area. The area was not in service and was previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Manfredi's Coffee Station
|
|
Violation:
There was one live fly. The area was not in service.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck A Officer Mess
|
|
Violation:
Ten plates out for service were soiled with small pieces of dark debris on the back, nonfood-contact side. One plate was soiled with a piece of rice on the nonfood-contact side. They were removed for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck A Crew Mess
|
|
Violation:
The tong handles for serving apples were directly on the apples.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck A Handwash Stations
|
|
Violation:
The soap in the handwash stations by the water fountain and tilting pan was extremely diluted and appeared to have been watered down. By the time of the inspection of the toilet room, the inspector had washed her hands multiple times in various food areas, and the soap at this location was clearly thinner than at other sinks. Crew brought the source soap. A crew member was raising the bottle of soap to fill the dispenser when the inspector stopped him. The dispenser had not yet been emptied. When both the source and supplied soaps were poured, the supplied soap was clearly much thinner than the source soap. Crew members acknowledged the discrepancy.
|
|
Recommendation:
Ensure that the soap is not diluted and is used per manufacturer's specifications.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck A Crew Mess
|
|
Violation:
The soap at the handwash station near the plate dispensers was extremely diluted and appeared to have been watered down. By the time of the inspection, the inspector had washed her hands multiple times in various food areas, and the soap at this location was clearly thinner than at other sinks. Crew members acknowledged the discrepancy.
|
|
Recommendation:
Ensure that the soap is not diluted and is used per manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck A Dishwash
|
|
Violation:
The rack-type dishwash machine was out of service for approximately 1 week awaiting parts for the heat exchanger and temperature probe, which were expected to arrive in Cadiz after the crossing that begins the day of the inspection. Crew were utilizing the adjacent hood type warewash machine. However, the operation seemed impacted since cleaned and sanitized utensils out for service were found soiled.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
19
|
|
Site:
Other-Deck A Outside Door A.1.06
|
|
Violation:
Three bottles of drinking water were stored on top of a large container of chemicals for the water waste program that was due to be offloaded.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Store
|
|
Violation:
A stack of four boxes of herbal mint tea was stored on a plastic stand only 1.75 inches off the deck. Additionally, a stack of approximately 10 boxes of eight tomato juice cartons were stored on a plastic stand only 1.75 inches off the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
39
|
|
Site:
Other-Deck A Trolley Wash Room
|
|
Violation:
One fly was in the trolley wash room.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck A Corridor
|
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Violation:
A piece of luggage was stored on top of a pallet of drinking water. Additionally at least 5 pieces of luggage were leaning against the pallet. The luggage was removed. At the time, luggage was being provisioned and food was not being provisioned as it was actively raining.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Deck A Corridor
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Violation:
Two pallets of water and one pallet of milk was stored under a deckhead that was open to the plenum above. There were exposed pipes and wires. At the time, food and beverage was not being provisioned as it was raining outside. Luggage was coming on board. A supervisor instructed the pallets be moved.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Deck A Corridor
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Violation:
Two pallets of water and one pallet of milk was stored under a deckhead that was open to the plenum above. There were exposed pipes and wires. At the time, food and beverage was not being provisioned as it was raining outside. Luggage was coming on board. A supervisor instructed the pallets be moved.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
19
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Site:
Provisions-Deck A Dairy Cold Room
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Violation:
A package of nine bottles of buttermilk was wet. Crew reported it was wet from rain and it had just been provisioned.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
39
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Site:
Preparation Room-Deck A
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Violation:
A dead fly was on the counter next to a cutting board during active preparation. Another fly was on a piece of lettuce in the a plastic bin during active preparation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
19
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Site:
Preparation Room-Deck A
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Violation:
A dead fly was on a piece of lettuce in a bin during active preparation. Crew reported the lettuce had been soaked in an anti-microbial solution, and would be soaked in the solution again prior to being washed in the machine. However, when a test trip was used to measure the antimicrobial solution, it was found to have no solution. The lettuce was discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck. During preparation, ensure unpackaged food is protected from environmental sources of contamination.
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Item No.:
28
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Site:
Preparation Room-Deck A
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Violation:
A dead fly was on the counter next to the cutting board during active preparation.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
31
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Site:
Preparation Room-Deck A
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Violation:
Crew were actively preparing cut romaine lettuce at the time of the inspection. A fly was found in the lettuce in the bin. Crew reported it had been soaked in an antimicrobial solution, was cut, and would be soaked again in the antimicrobial solution prior to going in the wash machine. When the solution was tested, it was found to have 0 oz./ gallon. Multiple test strips were used from two different non-expired bottles.
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Recommendation:
Ensure chemicals used to wash or peel raw, whole fruits and vegetables meet the requirements specified in 21 CFR 173.315 Chemicals Used in Washing or to Assist in the Lye Peeling of Fruits and Vegetables (Annex 13.10).
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Item No.:
40
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Site:
Pantry-Pool Grill
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Violation:
There were two doors adjacent to one another that led to the pantry. The door with the handle was pinned open. The swing door was closed; however, there was a large gap between the door and the bulkhead approximately 1-1.75 inches around the top, right side, and bottom of the door. The adjacent door between the corridor and the outside passenger area was pinned open. Crew closed the door with the handle, but it presented an operational challenge for crew members who were carrying items because the swing door would need to be pulled and then the door with the handle would be pushed open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
26
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Site:
Bar-Pool Bar
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Violation:
Two cups out for service during service hours were excessively soiled with brown debris. They were removed for cleaning.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
40
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Site:
Bar-Pool Bar
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Violation:
During service, the door to the pantry was left open. Crew members were observed going in and out of the pantry, and they did not manually close the door behind them. There was no self-closing mechanism, plastic shield, or air curtain. The door to the outside passenger area adjacent to the bar was pinned open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
22
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Site:
Other-Pool Grill Show Galley
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Violation:
The solution in the sanitizing bucket was cloudy. It was removed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
16
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Site:
Other-Pool Grill Show Galley
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Violation:
The under counter refrigerator drawers were listed on the time control plan with times from 1000-1400 and 1400-1800. The service continued for more than 4 hours. However, the trays of food in the drawers were not labeled with time control stickers. There were trays of pulled pork, seafood salad, guacamole, raw hamburger meat, fish, cheese, veggie burgers, and more.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
29
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Site:
Bar-Living Room
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Violation:
The handwash station was unable to be adjusted over 90F after letting the water run for a few minutes. The plumber was called.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
13
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Site:
Other-Kitchen Table Cooking Class Culinary Workshop Variance
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Violation:
Within the past 30 days, three health and safety forms were signed by participants but the box was not checked to indicate that the participant reviewed the outlined safety and public health procedures and agreed to comply with all requirements.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
26
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Site:
Pantry-Housekeeping Pantry 6 Forward
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Violation:
There was sticker residue with brown soil on the white evaporator curtain that was over the ice bin.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
40
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Site:
Integrated Pest Management-IPM Training Records
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Violation:
Crew reported that the provisions master conducted pest management inspections of provisions; however, a training record or training certificate was not available for review.
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Recommendation:
Document the training of the pest-control personnel.
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Item No.:
40
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Site:
Integrated Pest Management-IPM Plan
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Violation:
In section 4.0 'Roles and Responsibilities' of the IPM plan, the responsible column for many tasks were listed as Royal/Celebrity/Azamara/Pullmantur along with specific positions for those companies. Viking was not included in these lists and was not associated with these companies. Tasks included: POC with IPM consultant, logs and IPM formats, Ensure IPM training of shipboard employees, Arrange for special services if needed from a shore side pest control technician, provide ongoing in place training as needed to address specific conditions, review documentation of applied pesticides and their effectiveness, maintain original sign in sheet from IPM training for a period of 7 years, and recommend pest management strategies.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Update IPM Plan.
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